7 inch Santoku Knife Bone cut Chef Knife Gourmet Kitchen Knife Made of X50CrMoV15 Stainless Steel and Triple Rivet Handle, White Kitchen Knife

The Santoku knife in my opinion is a must have and is the knife I use most frequently in the kitchen when I cook. It is used by me primarily for slicing and chopping vegetables, and for slicing cheese and boneless meats. The indentations in the knife help to prevent the food you are working with from sticking to the knife. The two other important knives for the kitchen are the heavier chef’s knife if you are trying to cut into or chop bone, and a paring knife for fruits and items needing smaller or more precise cuts.PROS- Lighter than my chef’s knife and easier to make closer cuts and slices of vegetables and fruit. Being lighter, it seems to let me slice faster and longer that with a heavy chef’s knife.- Length is good and feels balanced.- Food is less likely to stick to the blade when you are cutting with this knife.- Also good for cutting and slicing cheese, meat (without bones), and fish.- The knife is very sharp.- Fits in my self-sharpening knife block that is equipped to sharpen Japanese styled blades as I insert and remove the knife.- Comes nicely packaged for gifting.CONS- As is true for most quality knifes, this needs to be washed and dried by hand. A dishwasher can cause knicks as the water pressure moves the knife about. (Note: I had to replace the Santoko that came with another set as the tip broke off.)- The white handle. I’d have preferred a black handle to match my other set.

very nice